- The weather is a-changin’ and it’s time to think of good weather, lots of sunshine and lunch/dinner on the patio. This is a great make-ahead dessert that can be taken from the kitchen to the table on the deck, (or picnic in the park) sliced up and served. Yippee! Let’s do it.
Base
- 3/4 cup butter
- 1 tbsp. grated lime rind
- 3/4 cup packed brown sugar
- 1/2 cup ground almonds
- 1 1/2 cups flour
In the bowl of your electric mixer, beat the butter with the lime rind until creamy. Stir in the sugar, and ground almonds until blended. Gradually add the flour. If getting too hard for the mixer, use your fingers to continue mixing when the dough becomes stiff.
Grease the sides of your 13 x 9 inch baking dish and press the mixture into the pan. Bake in a pre-heated oven of 375 degrees for 12-15 minutes until lightly browned and firm to the touch.
Topping
- 1/4 cup room temperature butter
- 1 cup sugar
- 3/4 cup flour
- 1/2 cup sliced almonds
- 3 eggs
- 1 tbsp. lime zest
- 1/2 cup ground almonds
- 1/2 tsp. baking powder
- 4-5 cups evenly sliced nectarines
In a small bowl mix the butter and 1/4 cup each of the sugar and flour. Mix in the almonds and set aside.
In a mixing bowl, beat the eggs and remaining sugar for about 5 minutes, until thickened and pale yellow. Stir in the lime zest. Combine the remaining ingredients and add to the egg mixture.
Arrange the nectarines evenly over the base, spread the egg mixture over the nectarines. Sprinkle the sliced almond mixture evenly over the top and bake for 40-45 minutes until the top is puffed and golden and the nectarines are tender when tested with a fork.
Run a knife around the edge of the pan, and cool on a rack (in the pan). Cut into squares and watch the smiles appear.
Did I tell you this was yummy? Yup, it is.
Nectarine and Baby Spinach Salad
Sure, it’s cold outside, but a beautiful looking and, better yet, tasting salad will complement any meal you are serving for dinner. This one is a winner!
- 1 tbsp. balsamic vinegar
- 2 tsp. fresh lime juice
- pinch of sea salt
- 3 tbsp. olive oil
- 4 firm-ripe nectarines
- 24 thin slices of pancetta
- 2 tbsp. olive oil
- 2 1/2 oz. crumbled ricotta salata (any Italian store or specialty cheese store
- 6 oz. baby spinach (about 5 1/2 cups)
- coarsely ground black pepper (to taste)
Whisk together vinegar, lime juice and salt. Add the olive oil in a stream, whisking until emulsified.
Cut the nectarines in 6 pieces and wrap each wedge with a slice of pancetta. Heat the remaining oil in a skillet and when hot, but not smoking, cook the fruit in 2 batches until the pancetta is cooked on all sides (about 5 minutes).
Transfer to a plate and cover with tin foil loosely. Divide the spinach on 8 plates, divide the fruit onto the plates and drizzle with the dressing and ricotta sala and pepper,
Serve immediately.
Nectarine and Scallop Summer Salad
I love the summer months and certainly all the ways to make salads zing. This is a lovely salad and one not to miss trying.
Serves 4
Dressing
- 3 tbsp fresh lime juice
- 1 1/2 tsp grated lime zest
- Pinch of chili powder
- 3 tbsp extra virgin olive oil
Whisk juice, zest and chili powder together, slowly add oil, whisking briskly to incorporate.
Do this the day before. Put in the fridge overnight, but make sure it is room temperature the day of the party.
Ingredients for Salad
- 16 sea scallops, side muscles removed and pat dry
- 3 ripe but still firm, white nectarines, sliced into wedges
- Extra virgin olive oil for brushing
- 1/3 cup whole corn kernels
- 1 tomato chopped fine
- Julienned basil for decoration
Set bbq on med-high heat. Brush oil on scallops and nectarine wedges. Grill scallops until slightly charred but cooked (two minutes each side), grill nectarines about one minute each side (depends on thickness).
Arrange four scallops on each plate. In a bowl, toss the tomatoes in some of the dressing. Again, in another bowl, toss the corn kernels with some of the dressing. Spoon the corn kernels around the scallops, scatter tomatoes over the corn. Arrange the nectarine wedges in a decorative pattern. Now, lightly sprinkle the julienned basil over the top.
Note: If white nectarines are not available in your area, you can use the yellow nectarines.
Okay, who has the wine glasses?
Nectarine Melt Smoothie
This will make enough for 2 servings
Very special with the use of lemon sorbet
- 1 cup milk
- 2 cups lemon sorbet
- 1 ripe mango, pitted and diced
- 2 ripe nectarine, pitted and diced
Pour milk and one half of the sorbet into blender and process GENTLY until well combined. Add remaining sorbet and process until smooth. When entirely blended, add the mango, netarines and process until smooth.
You can add a dollop of whipped cream on top after you have poured this into a tall glass. Add a short straw and serve immediately.